Ingredients with Measurements:
- 2 lbs chicken thighs, bone-in and skin-on
- 2 cups chopped fresh cilantro
- 2 cups chopped fresh parsley
- 1 cup chopped fresh dill
- 1 cup chopped green onions
- 1 cup chopped white onion
- 1 cup chopped tomatoes
- 1 cup white wine
- 1 cup chicken broth
- 1/2 cup white vinegar
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp coriander
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tbsp red pepper flakes
- 4 bay leaves
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
3. Season the chicken thighs with salt and pepper, then add them to the pot and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
4. Add the chopped white onion to the pot and cook until softened, about 5 minutes.
5. Add the flour to the pot and stir until the onions are coated. Cook for 2-3 minutes, stirring constantly.
6. Add the white wine, chicken broth, and white vinegar to the pot and stir until the flour is dissolved and the liquid is smooth.
7. Add the chopped cilantro, parsley, dill, green onions, and tomatoes to the pot, along with the bay leaves, coriander, paprika, cumin, and red pepper flakes. Stir to combine.
8. Return the chicken to the pot, making sure it is submerged in the liquid.
9. Cover the pot with a lid and transfer it to the preheated oven. Bake for 1 hour, or until the chicken is cooked through and tender.
10. Remove the pot from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 12g
Protein: 40g
Sodium: 1800mg
Sugar: 4g
Substitutions for ingredients:
- You can use boneless, skinless chicken thighs instead of bone-in and skin-on.
- If you don't have fresh herbs, you can use dried herbs instead. Use 1/3 of the amount of fresh herbs called for in the recipe.
- You can use beef broth or vegetable broth instead of chicken broth.
- You can use apple cider vinegar or white wine vinegar instead of white vinegar.
Variations:
- You can use lamb or beef instead of chicken.
- You can add chopped potatoes, carrots, or bell peppers to the pot for extra flavor and nutrition.
- You can add a dollop of sour cream or plain yogurt to each serving for a creamy finish.
Tips and tricks:
- Make sure to brown the chicken well before adding it to the pot. This will help develop a rich flavor in the dish.
- Use a heavy-bottomed pot or Dutch oven to ensure even cooking and prevent burning.
- You can make this dish ahead of time and reheat it in the oven or on the stovetop before serving.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftovers in a pot and heat over medium heat until warmed through.
Presentation ideas:
- Serve the chicken chakapuli in bowls with a side of crusty bread for dipping.
Garnishes:
- Garnish with a sprig of fresh cilantro or parsley.
Pairings:
- Serve with a glass of white wine, such as a Sauvignon Blanc or Chardonnay.
Suggested side dishes:
- Crusty bread
- Roasted potatoes
- Steamed rice
- Grilled vegetables
Troubleshooting advice:
- If the liquid in the pot is too thin, you can thicken it by whisking together 1 tbsp of cornstarch with 1 tbsp of cold water, then adding it to the pot and stirring until the liquid thickens.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Chakapuli is a traditional Georgian stew made with lamb or beef, herbs, and white wine. This chicken version is a lighter, quicker version of the classic dish.
Flavor profiles:
- This dish is tangy, herbaceous, and slightly spicy.
Serving suggestions:
- Serve the chicken chakapuli in bowls with a side of crusty bread for dipping.
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Region: Georgia